Azuma Tsuru Junmai Ginjo Nama Black" by Azuma Tsuru Shuzo
Junmai Ginjo Nama made with black malted rice.
You can feel the difference from white malted rice in one sip.
You can feel the strong flavor of the black malted rice.
It is characterized by its rich acidity and full flavor, making it an excellent match for meat-based dishes!
It is recommended to be served at about 15 degrees Celsius rather than too cold.
The image is that of a red wine🍷.
Full of flavor, yet with a great balance of acidity.
Sake degree -7.0
Acidity 3.0
Rice used: Saganomai
Rice polishing ratio 55
Alcohol 15-16%.
Higashitsuru Junmai Ginjo Nama White" by Higashitsuru Shuzo
The refreshing acidity tightens the taste of the sake,
It is more refreshing than the sake level.
Best when served chilled and paired with white meat fish!
The image is that of white wine🥂.
Refreshing mouthfeel and gentle sweetness,
A gem with a refreshing mouthfeel, gentle sweetness, and a clean taste!
Sake degree -7.0
Acidity 3.0
Rice used: Saganomai
Rice polishing ratio 55
Alcohol 15-16%.
As usual, oshinko (Japanese pickles) are served!
Let's finish off the last drink with some food!
Let's try today's recommendation on the blackboard: kakiage prawns and cold inaniwa udon noodles!
Sake is Masaruya's limited draft sake!
I've had a lot of Higashitsuru, but this is a first for me!
As everyone at Sake-no-Wa commented, it was deliciously sweet and fruity!
After thanking the owner and the young master!
The proprietress is doing well in her rehabilitation.
The Yubari melon we delivered to her as a visit to the camp will be chilled and she will bring it to the landlady tomorrow!
I wish you all good health 🙏.
The young proprietor told me that they are going to have another good sake tomorrow (Shi Uchu 3.0, Amezure), so I will visit again the day after tomorrow with the sake I gave up today!
As for the food, I made a reservation for sukiyaki for one 🍖.
knowledge
Rice used: Yamadanishiki
Alcohol 16%.
Rice polishing ratio 55
It is a jacket purchase.
I thought it was Chiba, but it was Saga.
100% Yamada Nishiki
I wonder if cheese or something else would be good as a snack.
So I opened the bottle.
Nuh-uh! Sourness!
What is this?
When you take a sip, the sweetness comes in.
And the aftertaste is savory, smoky, or mellow.
This aftertaste is not my favorite.
But I guess this is its characteristic.
I don't like it, but I can't help but keep drinking.
I guess when you get drunk, your senses become dull and you don't care about the lingering aftertaste.
I notice it's pretty much gone lol.
Higashitsuru is rapidly gaining popularity among my customers. This is a traditional sake made from the traditional sake yeast. The name "Namahashimoto" usually tends to give the impression of a classic sake, but what about this one?
When opened, it is a bit vigorous and you can feel a bit of a tangy carbonation. The taste is quite refreshing, with a banana or pear nuance without much acidity. It is not too sweet, so it is easy to enjoy.
At room temperature, it tastes a little like melon and is very tasty. It has a bit of a "sake yeast" character, but it is fruity and easy to drink. I wonder if it goes well with steak or heavy dishes. It was a delicious sake.
As the name suggests, it was a light cloudy sake. Fermentation seemed to continue even after the bottle was opened, and there was a popping sound when the bottle was reopened. It was a bit sweet because of the nigori sake, but there was also a slight sourness that made it very smooth and tasty.
I'm not sure if I'll be able to get the schwag🌸 after my workout.
I want to drink it ✨️ and bought it 🤓.
If you don't vent it slowly, it will overflow vigorously.
Be careful when you open the bottle because if you don't vent it slowly, it will overflow vigorously. 👍️
The sweetness is moderate and very clear.
Acid and bubbly with a touch of zing.
It was the perfect sake for the hot season. ✨️
